Recipe: Sweet and Spicy Cucumbers

Take advantage of Kirby cucumbers because they’re now in season. Often, I would recommend making pickles with these cucumbers, but canning in the heat sounds a little tedious and uncomfortably hot. Instead, this is a basic quick pickle that will last in your fridge for weeks.

Sweet and Spicy Cucumbers

Serves 6

6 Kirby cucumbers, sliced

½ red onion, finely diced

½ cup champagne vinegar

1 teaspoon salt

2 tablespoons sugar

1 clove garlic

Crushed red pepper to taste

Combine the salt, vinegar, sugar and garlic to a medium saucepan over medium heat until the sugar dissolves. In a medium bowl, combine the cucumbers, red onion, and crushed red pepper. Pour the vinegar mixture over the cucumbers and stir until coated evenly. Store in the fridge until cool and ready to serve.